Wednesday, September 18, 2013

This is a recipe that is dairy free (just 2 tablespoons of butter)and a delicious way to use up those very ripe bananas. Top them with pecans, additional sliced bananas or other fresh berries, add bacon or sausage and you have breakfast! Enjoy.
Chris mason, innkeeper

BANANA WAFFLES WITH PECANS

1 cup all purpose flour

1 cups yellow cornmeal

3 tablespoons sugar

2 tablespoons baking powder

1/2 teaspoon salt

3 ripe bananas

1 cup water

3 large eggs

2 tablespoons butter (or margarine) melted and cooled

pecans (whole or chopped)

vegetable oil or pan spray

waffle iron

In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.

Quarter bananas and in a blender puree with the water. Add the eggs and melted butter and blend briefly. Add to the dry ingredients and whisk until blended. Let rest for 5 minutes.

Heat a waffle iron until hot and brush lightly with vegetable or pan spray.

Pour batter onto the iron and cook according to the manufacturers directions. Remove from the waffle iron and top them with pecans to serve. You can keep them warm in a 200o oven on a baking sheet, uncovered.

Monday, September 9, 2013

Thursday September 12 is the last Cruise Night in Depot Town of this year. The fun begins at 5 PM when Cross Street is closed and the vintage automobiles and motor cycles are on display. The DJ plays all the music from the past and the Hula Hoop contest beckons. Make an evening of it and enjoy one of the Sidetrack's famous burgers or Aubree's gourmet pizza's. Book a room at the Parish House Inn bed and breakfast, just a 10 minute walk through Riverside Park, and make this end of season experience in Ypsilanti's Historic depot Town a night to remember.